Ingredients

• 2 Joseph’s Lavash, cut in half
• Coconut or olive oil spray
• 1 cooked chicken breast, diced
• 1 cup butternut squash, cooked and diced
• ½ cup black beans, drained
• ½ cup canned tomatoes with diced green chilies, drained
• ½ tsp. chili powder
• ½ tsp. ground cumin
• Salt & pepper to taste
• 1 cup reduced-fat cheddar or Monterrey Jack cheese, shredded

Instructions

• In a large bowl, combine ingredients from chicken through salt and pepper.
• Heat a large pan or griddle, and spray with non-stick coconut or olive oil spray.
• Heat half of the lavash, add ¼ cup of cheese, the squash/chicken mixture and another ¼ cup of cheese and the other half of the lavash bread on top.
• Heat for 2 to 3 minutes and flip.
• Cook an additional 2 to 3 minutes until lavash is toasty brown.
• Repeat for the other quesadilla.
• Serve warm!

Notes and Tips

In the produce section, you can sometimes find chopped butternut squash. Just microwave in the bag, and voila!

Need something more? Add a dip! Serve with a side of fresh salsa or guacamole.